Raspberry ice cream

Pour the mixture into a shallow, freezer-safe container and freeze it, whisking well every 30 minutes for the first 2–3 hours to break up ice crystals. It usually needs about 4–6 hours in total to firm up.

Push the raspberry purée through a fine sieve before mixing it into the cream base, pressing with the back of a spoon. This leaves the flavour but gives the ice cream a smoother texture.

Let it stand at room temperature for about 5–10 minutes, until a spoon cuts through it easily. If it becomes soft or starts to melt, return it to the freezer rather than leaving it out.

Serve it with warm chocolate brownies, a slice of plain sponge cake or fresh raspberries. A little dark chocolate shavings also pairs well with the fruit’s tartness.

For the best texture and flavour, eat it within about a month. Keep it tightly covered in a freezer-safe container, with baking paper pressed against the surface to limit icy crystals.

Raspberry sorbet has less, at about 93 kcal per 100 g compared with 172 kcal in raspberry ice cream. Sorbet is usually made without the cream or milk that gives ice cream its richness.

Yes, but it will make the dessert creamier and richer. In a fruit punch or alongside a light fruit salad, sorbet is usually a better fit because it melts without adding a dairy flavour.